Ingredients
The following ingredients have 6 Servings
- 2 pounds boneless skinless chicken breasts (thighs, or a mix)
- 1 large yellow onion (diced)
- 8 ounces diced green chili peppers (2 4-ounce cans, drained)
- 3 cloves garlic (minced)
- 2 teaspoons ground cumin
- 2 teaspoons kosher salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 4 cups low-sodium chicken broth
- 30 ounces cannellini or white kidney beans (2 15-ounce cans, drained and rinsed)
- 4 ounces cream cheese (optional)
- 1 cup frozen corn kernels (optional)
Instruction
- Combine the chicken, onions, green chili peppers, garlic, cumin, 1 1/2 teaspoons of salt, coriander, oregano, and bay leaf in a 6-quart or larger crockpot. Stir all ingredients together and pour chicken broth over top.
- Cover and cook on the high for 4 hours on the low for 6 hours. About 30 minutes before it’s done cooking, add the beans, corn and cream cheese (if using). Taste and add the other 1/2 teaspoon of salt or other seasonings if necessary. Cover and cook for the remaining time.
- Transfer the chicken to a large plate or cutting board and shred it into bite-sized pieces with 2 forks. Place chicken back into the chili and remove the bay leaf. (For a creamier chili, see Helpful Tips above.)
